146 calories | 6g carbs | 8g fat (2g sat fat) | 13g protein | 385mg sodium | 0g fiber | 1g total sugars (0g added sugar) per serving
Serves 4 for $3.750
- 5 eggs, beaten
- 1 bunch scallions, chopped, including the white and light green parts
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- Hot sauce (optional)
- In a medium-sized saucepan, bring 4 cups chicken broth to a boil. Turn down to heat to simmer.
- Stir in soy sauce and cornstarch. Slowly add the eggs into the saucepan, holding a fork below the lip of the bowl and allowing the eggs to pass through the fork
- Ladle into bowls and top with hot sauce to taste if desired.
Make It A Meal
Top with leftover cooked chicken (or 1 can of canned chicken) and veggies, roughly chopped.
For a thicker, more traditional egg drop soup, mix 1 tablespoon cornstarch with 2 tablespoons of hot broth and add to the soup before adding the eggs.